JW Marriott is elevating its garden game 💪
—then more or less gave her carte blanche. “They wanted the gardens to support the culinary program in some way,” Kwong says, but beyond that, “we’ve been empowered to express our ideas and see each of these spaces as a blank canvas.”
Kwong isn’t using the royal “we” here. Quick to acknowledge a trusted roster of specialists, she works with everyone from urban agriculture expert Shannon Lai to industrial designer/eco-futurist Lily Tagiuri. And while each project requires its own creative approach, of course, one of the major through-lines is to let the local plant life govern the direction of the installation.
Soon, “favorite plant” lists and site-specific ideas start to emerge. In Desert Springs, the result was series of narrow, undulating planters full of sage, cactus and other edible local flora, plus a stand of olive trees. In Orlando, by contrast, there’s a more traditional with plenty of fruiting species. And in the New York garden—another culinary herb-rich assemblage—“we’re essentially building a large-scale terrarium,” Kwong says, “a totally experimental installation involving everything from woodworking and millinery to lighting specialists.”Though none of these gardens will yield large-scale harvests, even a single sprig often suffices for purposes of teas, cocktails and spa elixirs, notes Kwong.
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